One of its kind in Hong Kong
Dai Foon Hay’s mooncake leaflet features 15 traditional flavours including half a dozen of yellow lotus seed paste and three white varieties, a red bean paste, in addition to Chinese ham, five-kernel as well as Hong Kong’s only duck liver fillings.
Brother Wing notes that the duck liver mooncake was a Zhongshan flavour passed on by his father and has been on offer since the dawn of the business. “Back in the old days of food scarcity, leftover cured duck and duck liver were mixed into mooncake fillings. The problem was that these ingredients did not keep. So, we tried sundried duck liver but the fishy after taste was not desirable.”
As he took over the business, he experimented mixing chopped liver sausages with a helping of Terminalia seeds, melon seeds and crushed salty egg yolk. “Savoury liver sausage offers a unique chewy texture.”
This duck liver mooncake was only a delicacy in the neighbourhood. “Two years ago, a journalist reported it and gave it fame.” Last year, more than 3,000 boxes of duck liver mooncake were sold. The demand is overwhelming. This year, therefore, no pre-orders will be entertained. Customers will need to buy the mooncakes at the bakery.